This easy-to-make dry Smoked Turkey rub infuses your bird with bold flavors of smoked paprika, garlic, rosemary, and sage for a caramelized crust & tender, smoky perfection.

Place one 12–14-lb. turkey, neck and giblets removed, patted dry, breast side up, on a wire rack set inside a large rimmed baking sheet. (If you don’t have this setup, place turkey on a V ...

Rub remaining 2 1/2 tablespoons salt all over skin and in turkey cavity, rubbing more salt where meat is thickest. Place turkey on a wire rack set snugly inside an 18- x 13-inch rimmed baking ...

Step 1: Two days before serving, rinse turkey and pat dry. Rub all over with kosher salt, slipping salt under skin where possible and rubbing some into cavities. Use about 1 tablespoon per 4 ...

Plan on 3/4 to 1 teaspoon of Diamond Kosher salt per pound for larger cuts of meat like beef chuck and any cut of pork or poultry. (This adds up to 3 to 4 tablespoons for a 12-pound turkey.

Massage the dry rub all over the bird—outside and inside the cavity—at least 12 hours or up to 2 days before the big day. The salt needs time to permeate that big hulking bird.

7. If the turkey reaches temperature but it doesn't look brown enough, slide the pans under the broiler for about 2 minutes. Do not leave the stove because it's easy to burn the skin at this point. 8.

Submerge turkey in brine, cover, and refrigerate for 3 to 6 hours; remove from brine and pat dry, inside and out, with paper towels. Adjust oven rack to middle position and heat oven to 425 degrees.

The most important part is not to smoke for time but for temperature. You will want to use a meat thermometer to ensure your bird reaches an internal temperature of 165 degrees before serving.